Sauvignon Blanc, Produce storage tips and simple cookie recipe

 

KNOW YOUR WINE
SAUVIGNON BLANC sauvignon
Sauvignon Blancs are the perfect wine for summer or as an aperitif. Sauvignon Blanc is most famous as the grape responsible for Sancerre and Pouilly-Fume, two of the most popular and energizing white wines of France.  Sauvignon Blancs are usually fermented in stainless steel tanks to retain the clean and bright qualities of this wine.  Some California producers (this grape grows well in California) have introduced oak barrels, but they remain less popular.

These wines are known for their grassy notes and New Zealanders often describe flavors of gooseberries which aren’t as well know in the U.S. Sauvignons are refreshing wines and a perfect wine to drink as we say goodbye to summer.

Food Pairing:
Perfect as an aperitif and with lighter dishes like salads, risottos, chicken and fish.

Sauvignons at Local Harvest:
Shannon Ridge, 2013 (Certified California Sustainable Vineyard) http://www.shannonridge.com/ranch/farming This California Sauvignon is a great buy at $10.69. Fermented in steel barrels, this wine is clear and crisp and will have you wishing that summer would last forever.
Hunky Dory, New Zealand This wine offers tropical fruit notes packed with lime and gooseberry flavors.  It has a full flavored lingering finish.  $15.49
Galan, Chile 2013  Smooth and crisp with notes of apple.  $9.69
Morgan 2012  This Monterrey, CA wine is comprised of a proprietary blend of classic Sauvignon Blanc, Sauvignon Musqué, Semillon, and Albarino. It has a 6 month visit to oak barrels for aging after fermentation in steel tanks.  The oak aging lightly accents the bright acidity and adds a creamier texture. $12.89
Casas del Bosque, Chile 2011 ReservaThis beautiful pale straw color wine has a crisp palate with nose of kiwi, pineapple and fresh cut grass.  $13.89

EASY VEGAN (can be GF and SugarFree) COOKIE
My Mother-in-Law recently visited and she and my father-in-law adopted a vegan diet a little over a year ago.  During her stay she made several batches of these cookies and we gobbled them up. These could be Gluten-Free by using GF-oats. Great way to use up all those ripe bananas.

Sweet and Simple Cookies
3 mashed ripe bananas
1/3 c. applesauce (Santa Cruz Organic is great)
2 c. oats
¼ c. almond milk
2 tsp sugar or 1 pkt. Stevia (small packets)
½ cup raisins or chocolate chips (Enjoy Life are semi-sweet and dairy, nut and soy free)
1 tsp. vanilla
1 tsp. cinnamon
Mix all together and spoon out onto a lightly oiled cookie sheet. Bake at 350 degrees for 25-30 min. Makes about 18.

PRODUCE STORAGE TIPS             
Storing your produce properly will help you keep food waste to a minimum. Here are some tips compiled by Becca, our Weekly Harvest Coordinator.

Beets don’t rinse until ready to eat, remove greens (they’re edible!) and store them separately bags in fridge greens 2-3 days, roots 2-3 weeks
Bell Peppers and other peppers don’t rinse until ready to eat, storing wet reduces shelf life loose in fridge (will keep on counter for a few days) 4-5 days
Blueberries don’t rinse until ready to eat, rinsing removes a natural preservative “bloom” in container in fridge 1 week
Cabbage don’t rinse until ready to eat, don’t store wet wrapped in plastic or tightly sealed container, keep partially used cabbage tightly wrapped 1-2 weeks
Cantaloupe don’t rinse until ready to eat in pantry if under ripe, fridge once ripe 1 week in fridge
Carrots with tops remove greens, rinse before using in plastic bag or container in fridge up to 3 weeks
Cherry Tomatoes don’t rinse until ready to eat on counter, no bags, refrigerating compromises taste and texture 3-5 days
Cucumber don’t rinse until ready to eat, don’t store wet can be left out on counter for a few days, otherwise refrigerate for longer life 3-4 days on counter, 4-5 in fridge
Kale rinse and remove any ties or rubber bands before storing in a bag in crisper drawer of fridge 1-2 weeks
Garlic no rinsing room temperature, keep cool and dry in pantry whole heads up to 5 months, loose unpeeled cloves 7-10 days
Green Beans rinse before using, don’t store wet in container or bag in fridge 3-5 days
Heirloom Tomatoes don’t rinse until ready to eat on counter, no bags, refrigerating compromises taste and texture 3-5 days
Leeks don’t rinse until ready to eat, when ready to clean cut in half lengthwise and soak to remove debris between layers in plastic bag in fridge 5-7 days
Onions don’t peel or rinse until ready to use in cool pantry or fridge, don’t store near potatoes- they’ll both spoil faster 2-3 months
Organic Slicing Tomatoes don’t rinse until ready to eat on counter, no bags, refrigerating compromises taste and texture 3-5 days
Potatoes don’t scrub or rinse until ready to eat, don’t store wet room temperature for shorter storage, root cellar or basement (45-55 deg) for longer, refrigeration is not recommended. Don’t’ store near onions- they’ll both spoil faster 1-2 weeks room temperature, 2-3 months basement
Sweet Banana Peppers don’t rinse until ready to eat, storing wet reduces shelf life loose in fridge 4-5 days
Zucchini don’t rinse until ready to eat on counter or pantry, does not need to be refrigerated but can be for longer life 5-7 days

 

 

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School lunches, pork shop, saisons

150 Mile Club Shopping Day is AUGUST 20th. Members of our in-house shopper

Join the Club!

Join the Club!

loyalty program, the 150 Mile Club receive 10% off their purchase on August 20th. (Does not include alcohol).

Salume Beddu Pork Shop Dinner at LHC 
September 1, 2014 7: 00 p.m. 014 at 7:00 PM
Enjoy a delicious nose to tail dinner expertly prepared by the artisans of Salume Beddu. The meal features locally raised heritage breed pork from Live Springs Farm, and optional wine pairings from
Parker’s Table, served in a communal setting at LHC (Local Harvest Café)
$50 per person
$80 with wine pairings
Reservations required and made through Salume Beddu 314.353.3100

SCHOOL LUNCHES (or grown-up lunches)
I’ll admit to dreading making my son’s lunch a time or two (or twenty). He’s seven and although he will eat his veggies, (mostly) it can be challenging to come up with ideas for lunch. Figuring that many other parents have this same issue, here are some quick and easy lunch box ideas and a product guide to items in Local Harvest Grocery.

• Egg Salad (easy, protein packed and can be made into a wrap, served with crackers or on bread) made with local eggs. We carry Companion Bread, Breadsmith and Great Harvest Bread which are all great for sandwiches.
• Ham and Cheese Wrap featuring Geisert Ham, Praire Breeze Cheese and Garden of Eatin’ Tortillas. Add a handful of Claverach pea shoots instead of lettuce for crunch and nutrition.
Hummus (from LHC), carrot and celery sticks or even cherry tomatoes. Add a hardboiled egg, an apple or watermelon slice and a handful of tamari almonds (in our bulk section) and you have a great lunch for kids or grown-ups.
• PB and J…use LHG, fresh-ground organic peanut butter (no added sugar or salt) or Mound City Almond Butter and serve with local honey or favorite Centennial Farms or Hilty’s Jam.
• Berry or Peanut Butter and Banana smoothie. A smoothie with yogurt, nut milk or nut butters and your favorite fruits can be a filling and satisfying part of your child’s lunch. Include a piece of fruit, some carrot sticks, or maybe even some crackers. Local Windcrest Dairy Greek Yogurt adds a nice thickness.
• Cottage cheese with fruit or veggies, crackers, a side of veggies and/or fruit along with some toasted sunflower seeds. Nancy’s Cottage Cheese is our cottage cheese of choice.
Organic Valley Cream Cheese and honey wrap with sliced bananas. (Just be sure to wrap it well. The honey can be hard to contain in the wrap.)
• Cold pasta. That’s right. If your child likes pasta salads or spaghetti and sauce, it’s fine to eat cold and an easy way to use leftovers. For adventurous eaters, make a peanut sauce with tamari and ginger and toss with broccoli and pasta.
• Use leftover roasted Buttonwood chicken to make chicken salad or buy our house-made smoked chicken salad.

Easy Meats at Local Harvest meat
Geisert Ham Slices (Todd Geisert Farms is located in Washington, MO)
Geisert Ham or Summer Sausage (great sliced with cheese and served with crackers)
Geisert Bologna
Applegate Farms Roasted Turkey or Ham
Beef or bison jerky or snack sticks from local beef producers
Sandwich/Cracker Cheeses for kids
Rumiano non-GMO cheeses (available sliced or in 8oz pieces)
Milton Creamery Colby, Cheddar or Prairie Breeze for a stronger flavor
Marcoot Creamery White Cheddar (Greeneville, IL)
Quick Veggies and fruit
Steam or sauté extra veggies a couple of times a week so you have servings for all week.
Stahlbush organic peas, corn, mixed veggies or frozen blueberries are great to keep in the freezer and use for a quick veggie or fruit side.
Late summer is a great time to keep chunks of watermelon and cantaloupe handy. Package and send
with your child.
Snacks
We’ve packaged up plenty of new goodies for kids and grownups that make a wonderful small treat for lunch or snack after school. Chocolate and yogurt covered pretzels, chocolate covered almonds, apple rings, Midwest and Backwood Trail mix and plenty more. And of course Snyder’s Gluten-Free pretzels with their very crisp crunch and perfect salt mix are good for all.

KNOW YOUR BEERsaison
SAISONS
Saison (the French word for Season) beers were originally brewed in farmhouses in the French speaking regions of Belgium for field workers. Saisons were typically brewed during the cooler, less active months and then stored until the next harvest. Brewing in the winter provided farmers with work during an otherwise slow time of year. Also, spent grain from brew days was used for animal feed providing livestock with nutrients when grain was in low supply. Brewing was beneficial to multiple aspects of farm life.

Saisons are a light and refreshing ale with a complex style from the mix of fruity aroma and flavor, some spiciness and even a hint of tartness. Saisons are based on a Pilsner malt and usually have more hops than other Belgium styles. The ale yeast contributes loads of flavor complimented by the addition of herbs and spices.

Saisons were brewed to last through the season without becoming infected. Saison were brewed to have a dry flavor profile and hops and spices were usually added for their bacteriostatic properties. Because they were not brewed in aseptic environments, multistrain fermentations took place giving the beer a wild flavor and adding to its complexity. Each farmhouse had their own recipe, brewing technique and microflora so beers were vastly different from farm to farm.

Alcohol content: 5-8% abv

Food Pairing: Can be overbearing for delicate foods, but can really enhance the flavors of a hot and spicy dish, sausage and even a simple BBQ pork.

Saisons at Local Harvest
Boulevard Tank 7
Foret Organic Saison
Stillwater Cellar Door and Stateside Saison
Fantome Hiver and Printemps
Crooked Stave Surette Provision Saison and Vieille Artisinal Saison

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Salume Beddu and LHC Pork Shop Dinner

PORKSHOP

Two Day Butchery Course

& Nose to Tail Dinner with LHC

Sunday August 31st & Monday September 1st

Topics covered will include:
◾The importance of heritage breed hogs

◾Whole hog butchery

◾Basic cure techniques

◾At home sausage making

PorkShop will end in a nose to tail dinner hosted by LHC (Local Harvest Café) with wine pairings by Parker’s Table. Each student may reserve one additional seat for the dinner at $35.

Space for the class is limited to 8 students. Cost for the event is $425 dollars and includes all course materials and Nose to Tail dinner. A $100 non-refundable deposit is required at the time of sign-up.

Folks can also sign up to attend the dinner only. $50 dinner and $30 wine pairing. Seating is limited, but it promises to be a fun evening. Reservations are required. Call or email Salume Beddue at number or email below.

Call Salume Beddu at 314.353.3100 or email us info@salumebeddu.com to reserve your spot today.

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Saisons, salsa and yes….laundry

saisonHello August and summer wind down time. We welcome the continued produce bounty that keeps pouring in from our local farms and hope you are enjoying it as well.
KNOW YOUR BEER
SAISONS

Saison (the French word for Season) beers were originally brewed in farmhouses in the French speaking regions of Belgium for field workers.  Saisons were typically brewed during the cooler, less active months and then stored until the next harvest.  Brewing in the winter provided farmers with work during an otherwise slow time of year. Also, spent grain from brew days was used for animal feed providing livestock with nutrients when grain was in low supply.  Brewing was beneficial to multiple aspects of farm life.
Saisons are a light and refreshing ale with a complex style from the mix of fruity aroma and flavor, some spiciness and even a hint of tartness. Saisons are based on a Pilsner malt and usually have more hops than other Belgium styles.  The ale yeast contributes loads of flavor complimented by the addition of herbs and spices.

Saisons were brewed to last through the season without becoming infected. Saison were brewed to have a dry flavor profile and hops and spices were usually added for their bacteriostatic properties.  Because they were not brewed in aseptic environments, multistrain fermentations took place giving the beer a wild flavor and adding to its complexity.  Each farmhouse had their own recipe, brewing technique and microflora so beers were vastly different from farm to farm.

Alcohol content: 5-8% abv

Food Pairing: Can be overbearing for delicate foods, but can really enhance the flavors of a hot and spicy dish, sausage and even a simple BBQ pork.

Saisons at Local Harvest

Boulevard Tank 7

Foret Organic Saison

Stillwater Cellar Door and Stateside Saison

Fantome Hiver and Printemps

Crooked Stave Surette Provision Saison and Vieille Artisinal Saison

 

SUMMER SALSA

Super simple Summer Salsa Recipe

Ingredients
5 tomatoes (your choice of tomato)  For this recipe, I leave the skins on, if you have an aversion to that you can remove the peels by putting in boiling water until the skins crack and then peeling off the skins.
½ cup of red or white onion
1-2 jalapeno peppers depending on your love of hot
½ bunch small cilantro (vary depending on your taste)
3 cloves garlic
Juice of 1 lime
Salt to taste
Directions
Chunk all veggies and add to your food processor or even blender. Blend to your desired consistency. Sample and add more cilantro, jalapeno, or salt for your taste.  Store in the refrigerator.

 

LAUNDRY TIPS

We thought you all might appreciate these tips to extend the life of your clothes that we found mostly on Babble.com via the magazine The Week.  One involves a freezer and I admit I really want to try it.

#1 – Go easy on detergent.  Check the amount recommended and use less.  Detergents aren’t cheap and this is a great way to save money and keep your clothes in better shape. (Local Harvest carries wonderful local and sustainable laundry powders and liquids..including Better Life (local), Planet, BioKleen and Ecover)

#2 – Turn your clothes inside out.  Washing your clothes inside out will prevent fading and prevent damage.

#3 – Use the delicate cycle.  What? This one was surprising, but the “experts” advise that the gentle cycle is better for your clothes.

#4 – Never wash denim.  WHAT???  According to Babble.com, folks should “spot clean stains off your jeans and when you want to freshen them up, kill bacteria or remove stink, place your jeans in the freezer for a few days secure in a ziploc bag.”  Seriously, I would need a chest freezer for this, but I must say I am curious to try this.

#5 -  Line dry.  Obviously easier if you have some good outdoor space, but clothes will last longer without a tumble in the dryer.

#6-Wash in cold not hot.  This is an oldy, but a goody. Good for your clothes and heating costs.

 

CLASSES –Check out “CLASSES” tab for a list of our classes

 

 

 

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Inglorious/Glorious Produce and Kefir

KNOW YOUR Rosérose

Rosé wine is a type of wine that incorporates some of the color from the grape skins to alter the color, but not enough to qualify as a red wine. The “pink” color can range from a light orange to near purple depending on the variety of grape and technique of the wine maker. Typically the grape skins are in contact with the juice for 1-3 days and then removed. Skin contact is the primary method for producing rosé wine.
Rosé wines can be still, semi-sparkling, sparking and bone-dry to very sweet.
At Local Harvest Grocery:
Libalis Rose $4.99 SUPER SALE Floral, semi-sweet rose from La Rioja
La Closerie des Lys This French Rosé is made from a blend of Sirah, Grenache and Cinsault
Barrel 27 Shenanigans Made from a blend of Grenache, Syrah and Mourvedre This very floral rosé has a light strawberry flavor. Some tasters prefer this one served at room temp.
Sean Minor 4 Bears Pairs well with lighter fare such as salads, mushroom dishes, or sipped on its own. On the palette it has a nice strawberry note.

INGLORIOUS/GLORIOUS PRODUCE

Fun video about France’s efforts to reduce food waste and educate about what food really looks like. Visit our Glorious/inglorious produce!  We celebrate the big fat heirlooms, the slightly bumply apple, the eggplant with an extra protrusion. Check out our reduced price produce area for our take on inglorious.

KNOW YOUR FERMENTED BEVERAGESkefir

KEFIR
This yogurt-like drink which is pronounced keh-feer (although I like to say it key-fur which I guess is not correct) has become a popular choice for folks interested in increasing the health of their “gut” and who like a little bit of sour in their life.  We’ve been making our own Kefir at LHC and demand keeps growing for it.  Kefir grains are actually living colonies of friendly microbes that will ferment cane sugar or milk sugar into a nutrient packed drink with a similar consistency to pourable yogurt.  Kefir can be made using diary milk, but can also be made with other “milks” like almond or coconut. For a vegan treat or for those who prefer the non-dairy approach, our coconut kefir is a fantastic alternative with a very tropical flavor.
Use kefir in place of yogurt in smoothies, pour over your morning granola or oatmeal or drink a bit each day.  This cultured probiotic filled drink is packed with folic acid, living bacteria, biotin, vitamins K and B and is often used by folks who want to increase healthy bacteria in their bodies.  Many customers seek it out after a course of antibiotics or to help with conditions like Crohn’s or IBS.
Learn to make your own milk or water kefir at our class on August 26, 6 p.m. (See Class info below)

CLASSES

HOW TO REGISTER Sign up in our store or call 865.5260 to register. Payment must be made at time of registration for all classes with a fee.
Seed Saving Basics Presented by Becca Widzer of Local Harvest and Weekly Harvest August 23, 2014 10-11 a.m. FREE (no need to register for this class) Location: Tower Grove Farmers’ Market at the Local Harvest Grocery booth Stop by the booth for a quick class and instruction on saving seeds from your garden. Becca will also have the Seed Library on site so folks can bring their seeds for donation or take seeds for their gardens.

Let it Ferment! A class in beverage fermentation Presented by Jenny Bangert of Bamboo Studios and Maddie Earnest of Local Harvest August 26, 2014 6-8p.m., $20.00 Location: LHC, 3137 Morgan Ford Road, 63116 Ready to try your hand at making your own Kombucha or Kefir? Jenny and Maddie will give you the know how as well as the benefits to eating and drinking fermented beverages and foods.  (BACK BY POPULAR DEMAND)

You can “Can It”!  A beginner canning class Presented by Annette Beach of Local Harvest September 11,  5-8 p.m., $60.00 Location: LHC Just like grandma used to do…or you wish she did. Come and learn how to preserve the bounty of summer/fall in this beginning class on canning. Annette will cover safety, equipment and participants will leave with some canned jars of their very own.  Participants will get hands on experience.  The course will also provide recipes for holiday gift giving from your very own kitchen.
DIY Kim Chi and Sauerkraut Presented by Jenny Bangert of Bamboo Studios September 18, 2014, 6-7:30, $20.00 Location: LHC, 3137 Morgan Ford Road, 63116 Curious about fermentation? Wondering how you can make it yourself? It’s pretty easy and delicious. Come learn with us. Jenny will let you in on why you should add fermented foods into your diet.  You’ll leave with your own jar of kim chi.

Coconut Oil…What’s the big deal? Presented by Angie Carl of My Coconut Kitchen October 16, 2014, 6-7:30  $10 Location: LHC, 3137 Morgan Ford Road, 63116 Angie Carl of My Coconut Kitchen will present information about coconut oil and your health. She will introduce her products and also do a cooking demonstration using My Coconut Kitchen and coconut oils. There will be lots of sampling and takeaways.  Special pricing on her products for participants

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Summer wine, quick pickle recipe

KNOW YOUR Rosérose
Rosé wine is a type of wine that incorporates some of the color from the grape skins to alter the color, but not enough to qualify as a red wine. The “pink” color can range from a light orange to near purple depending on the variety of grape and technique of the wine maker. Typically the grape skins are in contact with the juice for 1-3 days and then removed. Skin contact is the primary method for producing rosé wine.
Rosé wines can be still, semi-sparkling, sparking and bone-dry to very sweet.
At Local Harvest Grocery:
Libalis Rose $4.99 SUPER SALE Floral, semi-sweet rose from La Rioja
La Closerie des Lys This French Rosé is made from a blend of Sirah, Grenache and Cinsault
Barrel 27 Shenanigans Made from a blend of  Grenache, Syrah and Mourvedre  This very floral rosé has a light strawberry flavor. Some tasters prefer this one served at room temp.
Sean Minor 4 Bears Pairs well with lighter fare such as salads, mushroom dishes, or  sipped on its own.  On the palette it has a nice strawberry note.
KNOW YOUR TOMATOESheirloom
Heirlooms
Heirloom varieties are more and more prevalent at farmer’s markets and also in Local Harvest Grocery. An heirloom tomato is open-pollinated and typically introduced before 1940 or has been in circulation for more than 50 years.  Heirlooms can also be “family” heirlooms meaning that the seeds have been passed through several generations in a family.
Why heirlooms matter?
Buying and growing heirloom varieties is a great way to preserve genetic diversity.  Much of our crop diversity has disappeared in order to have more commercially appealing tomatoes. Heirloom tomatoes often aren’t perfectly shaped, but each heirloom offers its own unique flavor and characteristics.
picklesGARDEN SPOTLIGHT–Pickles!
Are you overflowing with cucumbers or hot peppers? Try our quick pickling recipe for an easy and tasty way to enjoy that bounty.
Yield: 3 pint jars
Prep time: 30-35 minutes
Equipment: 3 clean pint mason jars, non-reactive sauce pan
Ingredients:
pickling cucumbers (5 cucumbers for three jars) or
your choice hot pepper (30-40  for three jars)
2 cups distilled vinegar
1.5 cups water
4 teaspoons kosher salt
6-8 cloves garlic (mashed)
3-4 carrots (for pickled peppers) cut on an angle
4 tablespoons dill seeds (may want to use these only for the cucumbers) or fresh dill flowers
3 teaspoons whole black peppercorn
1. Add garlic, peppercorns, dill seeds (evenly distribute between jars)
2. Wash produce thoroughly.
3. Chop peppers into 1/4 inch rounds or cucumbers into spears that will fit into your jars (leave on peel)
4. If using carrots in the peppers, peel and cut on an angle.
5. Fill jars will the chopped vegetables.  For a spicier pickle, you might consider adding a couple jalapeno or cayenne slices to your cucumbers.
6. Make brine  by combining vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil and stir until all the salt is dissolved.
7. Pour the hot brine over the vegetables to within 1/4″ of the top. Wipe the jar top, put the lids on and tighten.  Age for 2 days in the refrigerator and then enjoy!
8. Use within three weeks.
9. Amaze your friends with your wicked pickling talents.
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Weissbier, Cantaloupes and Seed Saving

 

SchnikelfritzKNOW YOUR BEER
German Weissbier
A traditional wheat based ale originating in Southern Germany that is perfect for summer. German Weissbier is refreshing, lightly hopped and shows a unique banana and clove yeast character. Medium to light body with a slightly creamy texture from the wheat and yeast balanced with a slight fruity tartness and high carbonation.
Pairing suggestions: Salads, mild cheeses, Volpi sausages, Geisert ham sausage.
When to drink: Refreshing on hot summer days.
At Local Harvest Grocery:
Weihenstephaner Hefeweizen
Kapuziner Hefeweizen
Urban Chestnut Schnickelfritz
SUMMER PRODUCE
Cantaloupes
The first cantaloupes of summer are arriving. The mild tempercantaloupesatures mean a later than usual crop of melons.  Cantaloupes have a lot of great health benefits as well as a refreshing summer fruit that can be made into soup, smoothies, grilled or eaten raw.
Cantaloupe is a great source of  Beta Carotene, Vitamin C and A (Vitamin A can promote healthy lungs). Cantaloupe is also rich in potassium which normalizes the heartbeat and promotes the supply of oxygen to the brain. This can leave you feeling relaxed.
GARDEN SPOTLIGHT
As many of  you know, we have a Seed Library at the store that we operate in conjunction with the Tower Grove Farmer’s Market. If you’d like to save seeds to bring to the library, here are some tips from Becca, our seed saving guru.
If you are saving seeds from cucumbers or squash, choose one of the largest fruits The seeds will be more likely to germinate. Squash and cucumber seeds can be some of the hardest to save “true” so you may want to grow one type at a time to contain cross pollination. 
CLASSES
We had a wonderful July for Local Harvest Classes. The mushroom hunt was especially fun and participants all left the woods with a bag full of chanterelles.  Many thanks to T.R. Davis of Earth Angel for showing us how to forage these tasty shrooms.
More than 30 people attended our field trip to Windcrest Dairy. Thanks to Kurt and crew at Windcrest Dairy for the hospitality and samples.
Due to popular demands and many requests, we will hold another FERMENTATION class August 26. See our Classes Tab for fall classes.
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